Originally Posted by Yakfishingfool
can someone define a burnt end for me? What is the cut of meat? When is it prepared? What stage of the cook? Scott
Burnt ends are brisket scraps, like the thin end of the flat
and any crumbles that fall off when slicing. They are so
popular that many use a lot of the nose for them too, just
toss it back on the cooker after separating and let it go
for a couple of hours. Meanwhile save any scraps while
you are slicing the flats and refrigerate them. When you
remove the point, cube it, removing some of the big fat
areas, mix in the flat scraps, cover with sauce, and
return to the cooker in a pan until the sauce reduces.
They are smokey, saucy and ultra tender.